从发酵过渡到精密发酵:在可持续食品系统中的作用
Oluwatobi Victoria Obayomi1,2, Adekunbi Adetola Malomo3, Abiola Folakemi Olaniran1
1Department of Food Science and Nutrition, Landmark University, Omu-Aran, Kwara State, Nigeria.
Biotechnology reports (Amsterdam, Netherlands)
|March 11, 2026
概括
精密发酵将传统的食品保存转化为创建有价值化合物的高科技平台. 这种先进的方法为改善全球营养和可持续食品系统提供了重大机会.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 合成生物学 合成生物学
背景情况:
- 几个世纪以来用于食品保存 (例如面包,奶酪) 的传统发酵已经发生了重大变化.
- 自20世纪70年代以来,基因工程和合成生物学方面的进步使发酵成为精确的技术平台.
研究的目的:
- 审查从传统发酵到精密发酵的演变.
- 评估精密发酵在可持续食品生产和人类健康中的作用.
- 为了解决可行性,实施挑战和机会.
主要方法:
- 审查发酵中的技术创新.
- 对精密发酵的影响进行批判性评估.
- 对环境,经济和系统因素的分析.
主要成果:
- 精密发酵可实现高价值化合物如蛋白质和酶的有针对性的生物合成.
- 这项技术在食品和卫生领域具有广泛的应用.
- 对于提高全球营养和福祉而言,存在重大机遇.
结论:
- 精密发酵对传统方法来说是一个重大进步.
- 它为更可持续的粮食生产和改善人类健康提供了潜力.
- 应对实施挑战是实现其适应性食品系统的全部潜力的关键.
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